Baked Chicken and Rice With Three Soups

READY IN: 35mins
Recipe by MelC4959

This is a favorite recipe of my family's. We have been cooking this recipe for 3+ generations and this is known as comfort and/or soul food for us. The rice is the best part of the recipe if not for the juicy and tasty chicken. I hope that you try and enjoy this family favorite.

Top Review by dimsumdoll

I don't care how upmarket you are, how picky you are, how gifted a cook you are -- this basic recipe belongs in your repertoire and the requisite 3 cans of soup should be in your pantry at all times (you can hide them behind the quinoa and the argan oil if you're self-conscious). You can "customize" the recipe a gazillion different ways, stretch it with vegetables, add any flavoring you like from soy sauce and five-spice powder to salsa and chili powder to curry powder and sliced apples to sour cream and chopped or dry dill. Try white wine. The soups give you a great palette for your own creativity and you will never ever have left-overs!
PS - I use basmati rice instead of Uncle Ben's.

Ingredients Nutrition


  1. Preheat oven to 375 degrees.
  2. Combine the three soups, rice and water in a casserole dish, mixing until the ingredients are thoroughly combined.
  3. Place the chicken breasts on top of the rice.
  4. Sprinkle the chicken and the rice mixture with the salt, pepper, garlic powder, Thyme and paprika to taste.
  5. Place the pieces of butter evenly over each piece of chicken, so that each piece gets two portions of butter.
  6. Bake the casserole at 375 for about 25-30 minutes or until the skin on the chicken is golden brown and the rice is hot, bubbly and fully cooked.
  7. Serve immediately.
  8. This dish can also be made with whole cut-up chicken pieces (i.e. drumsticks, thighs, etc.) in lieu of only chicken breasts. I just make it this way so no one fights over the chicken breasts which they always seem to do if I do it the other way.

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